Chapea Korma

Ingredients

In the original Dominican Chapea recipe, the beans are typically cooked with local spices and ingredients such as sofrito, adobo seasoning, and tomato sauce. However, in this adapted Mughlai version, the beans are cooked in a creamy korma sauce infused with traditional Mughlai spices like cardamom, cinnamon, and cloves. The flavors are further enhanced with the addition of ingredients like ghee, cashews, and yogurt, which are commonly used in Mughlai cuisine. We alse have the original recipe for Chapea, so you can check it out.

• 2 cups (400g) chapea beans, soaked overnight 2 cups (400g) chapea beans, soaked overnight
• 2 tablespoons ghee 2 tablespoons ghee
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/4 cup (30g) cashews, soaked in water 1/4 cup (30g) cashews, soaked in water
• 1 cup (240ml) water 1 cup (240ml) water
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 42g (Sugars: 6g)
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chapea beans.
2. 2.
   In a large pot, heat ghee over medium heat. Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic, grated ginger, and green chilies. Sauté for another minute.
4. 4.
   Add the ground cumin, coriander, turmeric, red chili powder, cardamom, cinnamon, and cloves. Stir well to combine the spices with the onion mixture.
5. 5.
   In a blender, blend the soaked cashews with yogurt until smooth.
6. 6.
   Add the cashew-yogurt mixture to the pot and mix well.
7. 7.
   Add the drained chapea beans and water to the pot. Stir to combine.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes to 1 hour, or until the beans are tender.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Treat your ingredients with care...

• Chapea beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly.
• Ghee — Ghee adds a rich and nutty flavor to the dish. If unavailable, you can substitute it with vegetable oil or clarified butter.
• Cashews — Soaking the cashews in water helps to soften them, making it easier to blend into a smooth paste.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the consistency of the korma sauce by adding more water if desired.
• To make the dish more indulgent, you can add a splash of heavy cream or coconut milk to the korma sauce.
• Serve the Chapea Korma with a side of raita (yogurt sauce) and pickles for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Chapea Korma hot, garnished with fresh cilantro. Accompany it with fragrant basmati rice or naan bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some toasted cashews on top of the Chapea Korma and garnish with a sprig of fresh cilantro. Serve it in a traditional Mughlai-style serving dish for an authentic touch.